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    Home » Recipes » Soups and Stews

    Creamy Black Bean Soup

    Published: Oct 20, 2021 · Modified: Aug 23, 2022 by Elizabeth · Leave a Comment

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    This creamy black bean soup recipe is easy to make, wholesome and delicious. Here, we start with canned black beans then add vegetables and spices to get a soup that’s perfect for lunch or a light dinner.

    The creamy black bean soup served in a white bowl with a light blue rim and garnished with shredded Monterey jack cheese and chopped parsley. The bowl is set on a light blue table with a beige linen and a spoon to the top right side.

    We use canned beans to make this soup because dried black beans can take a long time to soften, plus there is soaking time that needs to be factored in. With canned beans we get to where we want to go (a delicious bowl of soup) in a fraction of the time. We substitute canned beans for dried beans in this quick Cuban style black beans recipe and in this chickpea soup too.

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    Ingredients

    The ingredients for the black bean soup arranged in glass bowls and set on a white table. Each ingredient has a small label with the name above it in small black letters.
    • Black Beans – Two cans of black beans are drained, rinsed then we add our own flavor. Any quality canned black beans will work; use your favorite brand.
    • Oil – The oil is used to sauté the vegetables at moderate heat. Olive oil works well, but you can use your favorite oil that is suitable for sauteing.
    • Produce – Onions, carrots, celery, and garlic give the soup body and flavor. Tomato paste adds a little zing to the bean soup.
    • Herbs and Spices – A simple combination of dried oregano, cumin, fresh ground black pepper, and salt (if needed at the end) is all you need.
    • Broth – Chicken broth is used in this soup but substitute your favorite vegetable broth to make it vegetarian.
    • Optional topping ideas – If you want to add a touch of flair and garnish to this easy black bean soup then sour cream, chopped parsley or cilantro, crumbled white cheese (queso fresco), shredded Monterey jack cheese and avocado slices all make tasty additions.

    Instructions

    Onions, carrots, and celery cooking in a large pot.

    Cook the onions, carrots, and celery on medium heat in a large pot for 5 minutes (we used a 3.7 quart enameled cast iron pot).

    Onions, carrots, celery, garlic, tomato paste, and spices cooking in a large pot.

    Add the garlic, oregano, cumin, black pepper, and tomato paste. Cook for 1 minute, stirring frequently.

    Black beans added to the vegetables in the pot.

    Next, add the black beans.

    Chicken broth being added to the ingredients in the pot.

    Then, add the chicken broth.

    The black bean soup simmering in a large pot.

    Simmer the soup about 30 minutes until the beans, carrots, and celery are very soft. They should break apart easily when pressed with a fork or spoon.

    The soup being processed with an immersion blender in the pot.

    Remove the pot from the heat and process the soup with an immersion blender until smooth. If you do not have an immersion blender, use a masher or a blender.

    Cook’s note: Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at low speed and increase gradually if necessary.

    Taste the soup and add salt if needed. As a reference we added ¼ teaspoon to ours.

    Serving and storing

    This simple black bean soup is great on its own, but if you want to dress it up a little, sliced avocado, crumbled or shredded cheese, parsley, cilantro, and sour cream are all good topping options.

    A close up image of the soup served in a white bowl with a light blue rim. The soup is garnished with shredded Monterey jack cheese and parsley. The bowl is set on a light blue table with a beige linen and a spoon to the top right side.

    Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

    You may also like these bean soup recipes:

    • Navy Bean Soup
    • Cuban-style Red Beans
    • Turkey White Bean Chili
    • Lentil Potato Soup
    • Cuban White Bean Soup
    • Bacon Lentil Soup

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    Check out this Story for easy black bean soup for a quick visual on making this delicious recipe.

    The creamy black bean soup served in a white bowl with a light blue rim and garnished with shredded Monterey jack cheese and chopped parsley. The bowl is set on a light blue table with a beige linen and a spoon to the top right side.
    Print Recipe
    5 from 1 vote

    Creamy Black Bean Soup

    This creamy black bean soup is easy to make, wholesome and delicious. In this recipe we start with canned black beans then add vegetables and spices to get a soup that’s perfect for lunch or a light dinner.
    Prep Time10 mins
    Cook Time50 mins
    processing time10 mins
    Total Time1 hr 10 mins
    Course: Soup
    Cuisine: American
    Keyword: bean soups, black beans, easy soups
    Servings: 4
    Calories: 263kcal
    Author: Elizabeth

    Ingredients

    • 1 tablespoon Olive Oil
    • 1 medium Onion diced
    • 1 large Carrot diced (or use 2 if they are small/medium size)
    • 2 Celery Ribs diced
    • 1 tablespoon Tomato Paste
    • 2-3 Garlic Cloves minced
    • 1 teaspoon Dried Oregano
    • ½ teaspoon Cumin
    • ¼ teaspoon Black Pepper
    • 2 (15 ounce) cans Black Beans, drained and rinsed
    • 4 cups Chicken Broth use vegetable broth to make it vegetarian
    • Optional topping: Sour cream chopped parsley or cilantro, crumbled white cheese (queso fresco), shredded Monterey jack cheese, avocado slices

    Instructions

    • Heat the olive oil in a large pot over medium heat.
    • When the oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 5 minutes until the onions start to soften and become translucent, stir frequently.
    • Add the garlic, oregano, cumin, black pepper, and tomato paste. Cooking for 1 minute, stirring frequently.
    • Next, add the black beans and chicken broth to the pot.
    • Raise the heat to high and bring the liquid to a boil (this will take about 5 minutes). Then, lower the heat to medium-low and simmer for about 30 minutes until the beans, carrots and celery are very soft. They should break apart easily when pressed with a fork or spoon.
    • Keep the black bean soup at a simmer, adjust the heat as needed.

    Process the soup

    • Remove the pot from the heat and process the black bean soup with an immersion blender, a masher, or blender (see notes) until smooth.
    • Taste the soup and add salt if needed. As a reference we added ¼ teaspoon to ours.

    Notes

    If you do not have an immersion blender, use a blender. Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at low speed and increase gradually if necessary.

    Nutrition

    Calories: 263kcal | Carbohydrates: 42g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1722mg | Potassium: 999mg | Fiber: 16g | Sugar: 2g | Vitamin A: 2644IU | Vitamin C: 27mg | Calcium: 117mg | Iron: 5mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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